Hot Tomato!

Name: Hot Tomato!
Yield: 6 portions
Ingredients: ¼ cup Chopped scallions (green onions); 1 fresh jalapeño pepper, minced (2 teaspoons with seeds); 3 tablespoons Chopped fresh basil leaves; ¼ cup minced red bell pepper; 6 tomatoes, ripe but firm; 1 cup fresh or frozen corn kernels, thawed if frozen; 1 cup fresh or frozen corn kernels, thawed if frozen; 1 tablespoon unsalted butter; 1 tablespoon stone-ground yellow cornmeal; 4 ounces Monterey Jack cheese, shredded; 2 tablespoons Chopped cilantro (fresh coriander); Freshly ground black pepper, to taste; ½ teaspoon salt

Preparation info

6
portions

Difficulty
Medium

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

Baked tomatoes filled with corn, jalapeño and bell peppers, Monterey Jack, basil, and cilantro—one of the best stuffed tomatoes dishes we’ve tasted lately!

Ingredients

6 tomatoes, ripe but firm
1 cup fresh or frozen corn kernels, thawed if frozen
1

Side dish
Gluten-free
Vegetarian

Method

Preheat the oven to 400°F. Lightly oil a baking sheet, and set it aside.
Slice off the top quarter of each tomato. Set the tops aside. Using a melon baller, scoop the centers out of 3 of the tomatoes, leaving a thin shell, and place the pulp in a mixin